Australian Ginger Nuts from Nancy Baggett

2 cups All purpose unbleached flour

1/2 cup granulated sugar 

10 tablespoons (1-1/4 cups) Butter, softened

2-1/2 teaspoons Ground cinnamon 

1/2 teaspoon Ground allspice 

1/2 teaspoon Ground nutmeg

1/2 teaspoon Ground cloves

1 teaspoon Baking soda

1 teaspoon Aluminum free Baking Powder

1/4 cup Golden Syrup (traditional)*

*1/4 cup Karo vanilla flavored Corn Syrup -a much cheaper substitution and easier to find than the Golden Syrup.

Cream the butter with the sugar, spices and leavenings. Mix all ingredients in your electric mixer or by hand until a crumbly dough forms

The mixed Ginger Nut dough will look like this. If you have a small stainless steel scoop like this one, shaping the door will be a cinch.
Photography by Paulette L Motzko

Slightly adapted from Nancy Baggett’s fantastic book called The International Cookie Cook Book

Bake at 375 degrees for about 10 minutes. 

Text written and compiled by Paulette L Motzko

Halloween 2016 5:54 p.m.

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